How to Make Roasted Pumpkin with Root Vegetables and Broccoli - A Step-by-Step Guide

Roasted pumpkin with root vegetables and broccoli is a delightful and healthy dish that is perfect for the fall season. It brings together the earthy flavors of butternut pumpkin, carrots, parsnips, and sweet potatoes, combined with the freshness of broccoli, all roasted to perfection. This dish is not only a feast for the eyes but also a wholesome and nourishing addition to any meal.

The sweetness of the pumpkin, paired with the savory flavors of the root vegetables and the vibrant g...

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Ingredients

  • non-stick cooking spray
  • 1 pound fresh pumpkin, peeled and cut into 1-inch chunks
  • 1 head broccoli, cut into small pieces
  • 1 red beet, peeled and cut into 1-inch chunks
  • 1 sweet onion, chopped
  • 1 sweet potato, cut into 1-inch chunks
  • 1 red potato, cut into 1-inch chunks
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon minced garlic, or more to taste
  • 2 teaspoons ground black pepper
  • 1 teaspoon ground cloves
  • ½ teaspoon ground allspice
  • ½ teaspoon sea salt

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 5
  • Yield: 5 servings

  • Preheat oven to 375 degrees F (190 degrees C). Prepared a baking sheet with non-stick cooking spray.
  • Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.
  • Whisk olive oil, balsamic vinegar, honey, garlic, pepper, cloves, allspice, and sea salt together in a small bowl; pour over the vegetable mixture and toss to coat. Spread onto prepared baking sheet in a single layer.
  • Bake in preheated oven until all vegetables are tender, about 35 minutes.
  • Nutrition

    225 cal.

    • Total Fat: 9g
    • Saturated Fat: 1g
    • Sodium: 246mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 5g
    • Total Sugars: 15g
    • Protein: 5g
    • Vitamin C: 68mg
    • Calcium: 88mg
    • Iron: 4mg
    • Potassium: 856mg